Steak with Shrimp and Lobster Sauce

My recipe for Steak with Shrimp & Lobster Sauce is made with a pan seared filet mignon, topped with a flavorful shrimp and lobster cream sauce. This recipe is perfect for special occasions, such as holidays, birthdays and romantic dinners.

How to prepare Steak with Shrimp and Lobster Sauce

The Steak

For starters, filet mignon is not cheap, but it is worth every cent. It is my favorite cut of steak. I love a rib-eye or NY strip as well, but filet is my favorite. Because it isn’t cheap, you definitely don’t want to mess this up.

Some people may think that preparing steak is a hard task. It is not hard at all. It’s all about getting the perfect sear, controlling your heat and not cooking too long. I’m going to explain to you the best way I can how to prepare the perfect steak.

A meat thermometer is very necessary when cooking steak. If you don’t have a meat thermometer, I highly suggest you invest in one. When I cook steak, I never cook by time, but always temperature. Also, a cast iron skillet is best for pan searing steaks.

Ingredients needed:

• Filet Mignon
• Salt, pepper, onion powder, garlic powder
• Olive oil
• Unsalted butter
• Garlic cloves
• Thyme sprigs

Steps:

• Pat steak dry, and ensure steak is free of moisture
• Season steaks generously on each side with salt, pepper, onion powder and garlic powder
• Heat a oil in a cast iron skillet over medium-high heat. Once oil is hot, add steaks and press down. This will help to get a good sear.
• Cook steak for 2 minutes, then add butter, garlic cloves, and thyme. Continue to cook an additional 3 minutes before flipping to other side. Cook additional 4 minutes. Ensure to turn steaks on their sides and sear edges as well.
• Reduce heat to medium. Spoon butter mixture over steaks. Continue spooning and cooking until internal temperature reads 5 minutes less than desired final temperature on your thermometer. Steaks will cook an additional 5 degrees while it rests.
• Let steak rest for 10 minutes before serving.

Doneness temperatures:

• Rare 120 – 125 degrees F
• Medium-rare 130 – 135 degrees F
• Medium 140-145 degrees F
• Medium-well 145-150 degrees F
• Well done 160 degrees F and up

The Sauce

This sauce is incredible, and say that with all of the confidence in the world.

Ingredient needed:

• Lobster tails
• Shrimp
• All-purpose seasoning (If no all purpose seasoning available, then use salt, pepper, garlic powder, onion powder and paprika
• Olive oil
• Unsalted butter
• Dry white wine
• Clam juice
• Heavy cream

Steps:

• Ensure shrimp and lobster is free of moisture. Remove shells lobster tail, and cut into 1 inches pieces. Peel and deveined shrimp if needed. Also remove the tails
• Season shrimp with all purpose seasonings. Do not over season, as shrimp is flavorful.
• Heat butter and oil in skillet, and sear shrimp. Remove shrimp, then sauté lobster. Remove lobster and rest with shrimp.
• Melt butter in skillet, then add wine and clam juice. Bring to a simmer and stir in heavy cream. Add seasonings and simmer 10 minutes.
• Stir in shrimp and lobster and simmer for additional 2 minutes.

Steak w/Shrimp & Lobster Sauce

Tender, juicy filet mignon topped with a shrimp and lobster cream sauce

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course dinner, Main Course

Cuisine American

Servings 2 people

Ingredients

  

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Steak

• 2 8-10 oz. filet mignon steaks 1 1/2 – 2 inches thick
• garlic powder
• onion powder
• salt
• pepper
• 1 tbsp. olive oil
• 2 tbsp. unsalted butter
• 4 thyme sprigs
• 2 garlic cloves

Shrimp & Lobster Sauce

• 2 medium lobster tails shell removed, cut into 1 inch pieces
• 1 lb. large shrimp peeled, deveined, tail off
• all-purpose seasoning salt, pepper, paprika, garlic powder, onion powder,
• 1 tbsp. olive oil
• 8 tbsp unsalted butter
• 1/4 cup clam juice
• 1/3 cup dry white wine
• 1 1/2 cup heavy cream
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 1/2 tsp. smoked paprika

Instructions

 

Steak

• One a cutting board or mat, season steak on each side with salt, pepper, garlic powder and onion powder.
• Heat a cast iron skillet over medium-high heat. Add tbsp. of olive oil. Once oil is hot, add steaks to skillet and press down. Once steak has cooked for 2 minutes, add butter, garlic cloves and thyme sprigs to skillet. After steak has cooked for an additional 3 minutes, using tongs, flip and cook on other side for 4 minutes.
• Reduce heat to medium, and spoon butter over steak. Continue to do this until temperature is 5 degrees less than desired temperature on an instant-read thermometer. See notes below for steak doneness temperatures. Steak will cook an additional 5 degrees while it rests.
• Let steak rest for at least 10 minutes before serving.

Shrimp & Lobster Cream Sauce

• In a bowl, season shrimp with all-purpose seasoning. Do not over season. Shrimp is already flavorful itself.
• In a 10 inch skillet, heat olive oil and 1 tbsp. of butter over medium heat. Sear shrimp for 2 minutes on one side, then flip and sear for 1 minutes. Remove and set aside. Add 1 tbsp. of butter skillet, then add lobster Sauté lobster until it turns pink in color. Shouldn't take no longer than 3 minutes. Remove and set aside.
• Add 6 tbsp. of butter to skillet. When butter starts to melt, add white wine and clam juice. Let mixture come to a simmer. Slowly whisk in heavy cream and bring to simmer. Stir in salt, pepper, garlic powder, onion powder and smoked paprika. Reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally to prevent boiling over. Sauce will reduce and thicken. Taste and add more salt if you feel it needs it.
• Stir in shrimp and lobster and let simmer for an additional 1-2 minutes.
• Serve on top of cooked steak.

Notes

Medium rare: 130 – 135 degrees F

Medium: 140 – 145 degrees F

Medium well: 145-150 degrees F

Well done: 160 and up

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